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Nielsen Massey Almond Extract 60ml

Nielsen Massey Almond Extract 60ml

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A baker's best friend, almond extract is one of the most popular flavors used in baking. Ours is made with the purest oil of bitter almond to deliver optimal results in flavor and quality. Aside from having a special affinity for fruits like raspberries, peaches and plums, Pure Almond Extract pairs deliciously well with vanilla, chocolate, maple and butterscotch. When used sparingly, it can also accent salad dressings, sauces, custards and ice cream.

This product is Kosher and Gluten-Free Certified as well as All-Natural, Allergen-Free and GMO-Free.

Ingredients: Alcohol (90%), Natural Oil of Bitter Almond, Water.


Nutrition Facts

Serv Size 1 tsp (5ml) 
Serving Per Container Varies On Product Size

Amount Per Serving
Calories 25Calories fom Fat 0
% Daily Value*
Total Fat 0g0 %
Saturated Fat 0g0 %
Trans Fat 0g
Cholesterol 0mg0 %
Sodium 0mg0 %
Total Carbohydrate 0g0 %
Dietary Fiber 0g0 %
Sugars 0g
Protein 0g0 %
Vitamin A 0%Vitamin C 0%
Calcium 0%Iron 0%

*Percent Daily Values are based on a 2,000 
calorie diet.



Neilsen Massey have created a range of delightful recipes using their range of finest quality extracts and flavours. The following recipe is from the Neilsen Massey recipe collection which can be found here: http://www.nielsenmassey.com/consumer


Berry Almond Tart



Pastry Dough
55 g (1/2 stick) unsalted butter, softened
50 g confectioners' sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 egg
95 g unbleached all-purpose flour

Almond Cream
55 g (1/2 stick) unsalted butter, softened
100 g granulated sugar
1/4 teaspoon Nielsen-Massey Pure Almond Extract
1 egg
24 g almond flour
3 tablespoons unbleached all-purpose flour

Sugar Glaze and Assembly
65 g granulated sugar
60 ml water
1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 
Vanilla Pastry Cream (See recipe here )
Berries of choice

For the dough, cream the butter, confectioner's sugar and vanilla extract in a mixing bowl using an electric mixer. Add the egg and beat until smooth. Add the flour gradually, beating on low speed until just incorporated; do not over mix. Shape into a round disk and wrap in plastic wrap. Chill until firm. 

Preheat the oven to 180 degrees C. Roll the dough to a 0.6 cm thickness on a lightly sugared surface, turning over once. Roll the dough up onto the rolling pin and then place the pin across the tart pan at the center point and unroll the dough. Press the dough into the tart pan and trim the edge by rolling the pin over the pan so the dough falls freely from the edge. 

For the almond cream, cream the butter, granulated sugar and almond extract in a mixing bowl using an electric mixer. Add the egg and beat until smooth. Beat in the almond flour and all-purpose flour. Spread evenly over the pastry dough. Bake for 25 to 30 minutes or until the almond cream is golden brown. Cool on a wire rack. 

For the glaze, combine the granulated sugar, water and vanilla extract in a saucepan. Cook over medium heat until slightly thickened, stirring occasionally. Let stand until cooled. 

To assemble, spread Vanilla Pastry Cream over the baked Almond Cream. Arrange the berries over the pastry cream. Brush the Sugar Glaze generously over the fruit. Chill until ready to serve. 

Serves 6 to 8 


Nielsen Massey Almond Extract 60ml

Nielsen Massey Almond Extract 60ml
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